Chemical and Biological Stability of Crystalline Vitamins D2 and D3 and Their Derivatives

Huber, Willy; Barlow, O. W.

doi:10.1016/s0021-9258(18)72222-9

Cited by 20 publications

(2 citation statements)

References 14 publications

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“…Steenbock and Wirick (1930) reported that irradiated butterfat stored at room and refrigerated temperatures had stable vitamin D activity up to 9 mo. Krieger and Scott (1938) observed little or no loss of vitamin D potency of evaporated milk at a storage temperature of 4.4 to 43.3°C for 2 to 3 yr. No degradation of vitamin D was observed when canned condensed milk was stored at 40°C for 6 mo and at 23°C for 15 mo (Huber and Barlow, 1943). Banville et al (2000) reported a reduction in the vitamin D content of fortified Cheddar cheese during 7 mo of ripening, though stability varied between treatments.…”

Section: Storage Stability Of Vitamin D 3 In Cheesementioning

confidence: 97%

Estimation and Fortification of Vitamin D3 in Pasteurized Process Cheese

Upreti

Mistry

Warthesen

2002

Journal of Dairy Science

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The objective of this study was to develop methods for the estimation and fortification of vitamin D3 in pasteurized Process cheese. Vitamin D3 was estimated using alkaline saponification at 70 degrees C for 30 min, followed by extraction with petroleum ether:diethyl ether (90:10 vol/vol) and HPLC. The retention time for vitamin D3 was approximately 9 min. A standard curve with a correlation coefficient of 0.972 was prepared for quantification of vitamin D3 in unknown samples. In the second phase of the study, pasteurized Process cheeses fortified with commercial water- or fat-dispersible forms of vitamin D3 at a level of 100 IU per serving (28 g) were manufactured. There was no loss of vitamin D3 during Process cheese manufacture, and the vitamin was uniformly distributed. No losses of the vitamin occurred during storage of the fortified cheeses over a 9-mo period at 21 to 29 degrees C and 4 to 6 degrees C. There was an approximately 25 to 30% loss of the vitamin when cheeses were heated for 5 min in an oven maintained at 232 degrees C. Added vitamin D3 did not impart any off flavors to the Process cheeses as determined by sensory analysis. There were no differences between the water- and fat-dispersible forms of the vitamin in the parameters measured in fortified cheeses.

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Section: Storage Stability Of Vitamin D 3 In Cheesementioning

confidence: 97%

Estimation and Fortification of Vitamin D3 in Pasteurized Process Cheese

Upreti

Mistry

Warthesen

2002

Journal of Dairy Science

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“…In a study about osteoporotic fractures of men ≥65 years old, 25(OH)D2 (18.5 nmol/L) also played an important role to total 25(OH)D (64.5 nmol/L) in the group with detected 25(OH)D2 [33]. Vitamin D3 is more appropriate for supplementation or fortification in foods [34] because vitamin D2 might be less effective in raising levels of total 25(OH)D than vitamin D3 [35] and the poor stability of vitamin D2 is worrisome [36,37]. Many supplements are in the form of vitamin D3 and only high-dose, prescription vitamin D formulation is available for vitamin D2 in the United States [33].…”

Section: Discussionmentioning

confidence: 99%

Relationship between Serum 25OH-Vitamin D2 Level and Vitamin D Status of Children Aged 3–5 Years in China

et al. 2021

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Background: Vitamin D deficiency is prevalent globally and there is lack of evidence as to how 25(OH)D2 contributes to vitamin D status. The aim of this study was to describe vitamin D status and to assess the role of vitamin D2, a dietary vitamin D source, against the vitamin D status of children aged 3–5 years in China. Methods: Data were extracted from the Chinese National Nutrition and Health Surveillance (CNNHS) in 2013. The concentration of serum 25(OH)D2 and 25(OH)D3 was measured by using LC-MS/MS. Results: A total of 1435 subjects were enrolled and serum 25(OH)D were analyzed. The prevalence of total serum 25(OH)D < 30 nmol/L was 8.9%. Serum 25(OH)D2 was detected in 10.9% of the studied children. After adjusting for confounding factors, total 25(OH)D concentration was 8.48 nmol/L lower and odds ratio of vitamin D deficiency was 4.20 times (OR (95%CI): 4.20 (1.64, 10.77)) in children without 25(OH)D2 than those with 25(OH)D2 detected. Conclusions: Vitamin D deficiency was common among children aged 3–5 years in China. Vitamin D2 may play a role in preventing vitamin D deficiency in Chinese children aged 3–5 years.

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